Fried Potato Dumplings Recipe

Presented by SaleWhale

Crispy from outside and soft on the inside. Hot bondas with chutney and ketchup on the side and a piping hot tea, now that’s something exciting to look forward to.

Ingredients

3	potatoes, boiled and mashed
1	small onion, finely chopped
2	green chilis, finely chopped
1/2 tbsp	black gram
1/4 tsp	mustard seeds
1/4 tsp	turmeric powder
1-2 tsp	lemon juice
	curry leaves
COATING:
3/4 cup	gram flour
1.5 tbsp	rice flour
1 tsp	chili powder
1/2 tsp	asafetida
1 tbsp	hot oil
1/2 tsp	baking soda
	salt
	oil

Preparation

Heat oil in a pan and crackle the mustard seeds. Add black gram and fry, until it turns brown.
Add chopped onion, curry leaves and green chilli and cook until the onion becomes soft, no need to brown it.
Add turmeric powder and cook for 1 minute, remove from fire. Let cool for 10-15 minutes.
Add cooked onion mixture, salt and lemon juice to mashed potatoes. Mix well.
Make balls of equal size from the potato mixture.

Coating:

Mix together besan, rice flour, chilli powder, asafetida, hot oil, baking soda and salt.
Add ½ - ¾ cup water and make a thick batter. The consistency of the batter should be medium thick.
Heat oil in a deep and wide pan. When the oil becomes really hot, reduce the flame to low-medium.
Dip poatato balls in the batter and fry in the hot oil. Flip the balls after a min or two. Fry until it becomes golden brown in colour.
Serve hot with tomato ketchup and chutney

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